I am taking a butter pecan cake (from BC) to my mom's on Saturday. Having a hard time trying to figure out what flavor icing I should put on it?

Would chocolate work? Regular buttercream? Caramel? How about chocolate fondant (got some of Duff's for my birthday and would like to use it)

Thanks for any tips/ideas that you can send my way.

When I make BC butter pecan cake, I add a tub of coconut pecan icing(you can buy this at most grocery stores) to the batter, bake as you normally would. then ice it with Vanilla,Almond buttercream.Tammie

Cake was baked last week and frozen, so it is defrosting on the counter right now.

Maybe I'll do coconut pecan filling (from betty crocker) and ice in chocolate icing and then put the chocolate fondant over that. If I am going to try to do more things with fondant, why not use family as guinea pigs!!!!

Could I fill/ice/and do the fondant today and then just decorate it tomorrow for Saturday????

"When I make BC butter pecan cake, I add a tub of coconut pecan icing(you can buy this at most grocery stores) to the batter, bake as you normally would. then ice it with Vanilla,Almond buttercream. "Tammie

That sounds good but cake is already made.

Question for you though...if you put the container of frosting in the batter and then bake it, do you still add the other ingredients called for on the box?